Monday, April 13, 2009

Easy Raw Soured Cream Cheese Dip Recipe

Easy Raw Soured Cream Cheese Dip Recipe:
1 1/2 cups raw soured cream cheese (or however much you want to make)
1 garlic clove pressed 2 tsp fresh chopped basil or 1 tsp dried basil
Celtic Sea Salt to taste
Put this out with some homemade sesame crackers and your guests will love it!


Bernice said...

Hello. I don't remember how I found you the other day but anywho, I know it was from a link to a link to here. LOL.

I was going to try this Soured Cream Cheese Recipe. I had some milk that has been in the fridge since Aug. 3. I took it out and set on the counter. The next day there was mold growing on the top and edges. I was just wondering about this. I don't think this is normal is it? I have set milk out before that separated like you said it should and no mold. That was before I relized I could use this stuff. :)

Anywho, any ideas? Thanks.

Cheesemakin' Mamma said...

Hi, Bernice! So glad to meet you.

First of all, make sure you are using only raw, unpasturized milk. Maybe you already are. If you are using raw milk, the only thing I can think of is to use milk no more than a week and a half to two weeks old. I've never had this happen before, but I've never used milk more than a week and half old. Also, make sure you are using clean jars and lids. Good luck! Let me know how it goes next time.

God Bless,


Related Posts with Thumbnails